Name: Thankuni Pata Bora (Centella Leaves Pakoras / Fritters - Bengali Style) recipe by Bethica Das at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4-5 bunches of Thankuni Pata (Centella Leaves); 1 onion, chopped; 1/2 cup masoor dal (Red lentil), soaked for 2-3 hours; 1/2 tsp. nigella seeds (kalonji); 1-2 green chilies, chopped; 1" ginger, grated; 1/4 tsp. turmeric powder; salt to taste; oil to deep fry

ABOUT Thankuni Pata Bora (Centella Leaves Pakoras / Fritters - Bengali Style) RECIPE

Here are some delicious pakoras (fritters) made out of Centella leaves. This particular herb is not much known, but is popular in the North Eastern regions, especially West Bengal and also in Bangladesh, Sri Lanka, Malaysia, Vietnam & Thailand. These leaves have some medicinal benefits and are relished as pakoras, chutney, stir fries, juice or salads.

Ingredients Serving: 4

4-5 bunches of Thankuni Pata (Centella Leaves)
1 onion, chopped
1/2 cup masoor dal (Red lentil), soaked for 2-3 hours
1/2 tsp. nigella seeds (kalonji)
1-2 green chilies, chopped
1" ginger, grated
1/4 tsp. turmeric powder
salt to taste
oil to deep fry

Instructions

Wash the leaves under running water and drain. Chop them finely and keep aside. Drain the soaked dal and grind into a slightly coarse paste by adding very little water.
In a bowl take all the ingredients, except oil and mix them well. Heat oil in a pan. Shape round flat balls out of the mix and gently slide in the hot oil.
Fry them in batches on a low flame on both sides till light golden in colour. Drain on a kitchen towel and serve with either kasundi, sauce, green chutney or mayo.

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